Recipes / Cakes

Today I let the pumpkin and cinnamon meet to get a very high, almost imposing, moist and fragrant cake.
Probably in the memories and habits of every single grandmother there is a dessert that allows the recycling of stale bread: from north to south maybe the additions change, it softens more or less, but everyone has in common the desire not to throw the bread, which it's a sin.
Apricots, almonds and rosemary: an aromatic trio that will make you ask for another slice of this cake.

And at the first taste, at the first spoonful dug in disorder, it was not the taste of Zuppa Inglese that returned to my memory, but that of the puddings cake.
The cheesecake, with the strawberries in compote and also fresh: I hope you will like it and will become one of your flagships in the kitchen.
To remind me of winter during the summer a spicy touch is needed: orange marmalade with spices and a delicious tart.
In this time of the year in the pastry shops there were the "Christmas trunks", with the little houses and the sugar pines to decoration: remembering those decorations, my Christmas cake is simply called Rollè and is so stuffed but very simple.
An ancestor of the dessert to the spoon, an ancestral form of creamy and satisfying cake ... when I was young in the winter there was always a bowl in kitchen, covered with foil, which went down to level a few teaspoons at each passage of mine.
The "Rebirth of Dolomites" is the name of this delicious cake, fragrant with hazelnuts and honey, rich and light. And good also in its heart.